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In a recent article published in Advances in Nutrition, researchers explored how traditional diets followed by African, Asian, and Latin American communities are associated with diet quality and health markers.

Their conclusions suggest that while flavors and ingredients differ among diets considered healthy, the contribution of healthful plant foods and high dietary quality is key to reducing the risk of disability and death from various causes.

Study:Perspective: Beyond the Mediterranean Diet -- Exploring Latin American, Asian, and African Heritage Diets as Cultural Models of Healthy Eating. Image Credit:Nungning20/Shutterstock.com

The Mediterranean diet, extensively researched for its health benefits, is widely recognized as being healthy. However, there is limited research on traditional diets followed by non-European communities, defined as those consumed over multiple generations, aligned with environmental availability, and religious and/or cultural preferences and environmental availability, emphasizing home-cooked meals with biodiverse foods.

As highly processed foods supplant traditional food systems, diet-related illnesses increase; concurrently, health disparities stem from structural racism and other social determinations, which include economic instability, cultural factors, and unequal access to nutritious food, healthcare, and education.

Recognizing the value of traditional diets and food systems could inform dietary guidance and research directions, alleviating the disproportionate effect of chronic disease on certain ethnic and racial groups.

This indicates a need to broaden research on diet and health beyond Europe and North America, focusing on Latin American, Asian, and African heritage diets for their relevance to diverse populations in the United States.

Latin American heritage diets blend indigenous, colonial, and African influences, featuring staples like maize, beans, and abundant fruits and vegetables, often with seafood. The Oldways Latin American Heritage Pyramid illustrates this diversity.

Despite risk factors, Hispanic Americans often show lower heart disease rates and longer lifespans, possibly due to their traditional diets and social support.

In Costa Rica's Nicoyan peninsula, adherence to traditional diets correlates with lower blood pressure and reduced heart disease risk. Similarly, in Mexico and other regions, traditional diets are linked to lower inflammation and type 2 diabetes risk.

In the US, interventions based on Latin American heritage diets improve diabetes management among Hispanics. However, diverse Hispanic subgroups have varied diets and health outcomes, with some adopting Western habits, leading to decreased dietary quality, especially in first-generation American children.

Understanding these shifts and promoting culturally tailored programs are vital for addressing health disparities within Hispanic communities.

The diverse Asian food traditions defy a singular representation due to variations within and between countries, cities, and households.

Instead, the broader pattern of Asian heritage diets emphasizes common elements like vegetables, vegetarian protein sources, whole grains, and fermented foods prevalent across East, Southeast, and South Asia.

In Okinawa, Japan, where longevity is notable, the traditional diet focuses on root vegetables, soy-based foods, and marine products. While some liken traditional Japanese diets to Mediterranean patterns, high salt intake remains a concern.

Despite this, Japanese diets correlate with better health outcomes, with recent shifts resembling a fusion of traditional and Western elements.

Across Asia, healthy, predominantly plant-based diets are prevalent, though specific foods vary regionally. Studies highlight associations between traditional Asian diets and reduced risks of chronic diseases, although sodium intake poses concerns.

Asian-descendant populations in the US and Canada face challenges such as high sodium intake and the displacement of traditionally consumed whole grains by refined alternatives, reflecting the ongoing nutrition transition towards processed foods.

African diasporic cuisine encompasses many cultural dishes, spanning regions from continental Africa to the Americas. Rather than prescribing a single diet, this perspective recognizes the diverse culinary traditions shaped by slavery and migration.

African American, Afro-Caribbean, and Afro-South American diets blend indigenous African staples and local influences. Foods like okra, collard greens, and black-eyed peas trace their roots to West and Central Africa.

African staples meld with tropical flavors and seafood in the Caribbean and South America, while Afro-South American dietary patterns incorporate European and indigenous influences.

Studies have found that African heritage dietary patterns offer health benefits, with high dietary quality and associations with lower risks of chronic diseases.

Despite challenges posed by the nutrition transition to processed foods, many healthful dietary habits persist, such as high fruit intake in the Caribbean and substantial whole-grain and vegetable consumption in the Sub-Saharan African region.

Intervention studies demonstrate promising outcomes, with traditional African heritage diets linked to reduced inflammation and improved gut health.

However, socioeconomic factors and food access disparities continue to shape dietary choices within African-descendant communities, highlighting the need for further research and culturally tailored interventions to promote health and equity.

Populations globally are shifting from traditional to processed diets, raising public health concerns.

Traditional Asian, Latin American, and African diets emphasize beans, grains, fruits, and vegetables, aligning with dietary guidelines and may offer benefits comparable to those associated with Mediterranean diets.

These dietary patterns, less animal-centric than US guidelines, offer culturally appropriate paths to health and warrant further research and policy support.

Journal reference:

LeBlanc, K.E., Baer-Sinnott, S., Lancaster, K.J., Campos, H., Lau, K.H.K., Tucker, K.L., Kushi, L.H., Willet, W.C. (2024) Perspective: beyond the Mediterranean diet exploring Latin American, Asian, and African Heritage diets as cultural models of healthy eating. Advances in Nutrition.doi:https://doi.org/10.1016/j.advnut.2024.100221. https://www.sciencedirect.com/science/article/pii/S2161831324000553

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More than Mediterranean: Exploring and acknowledging the benefits of diverse cultural and nutritional heritages - News-Medical.Net

Lets get fizz-ical.

A Toronto-based registered dietitian has evaluated the healthfulness of the no-calorie diet sodas Coke Zero and Diet Coke and the results are soda-pressing for Coke fans.

Both contain aspartame, caffeine, natural flavors, and caramel colors, etc., Abbey Sharp began her peppy pop post Sunday on TikTok.

The key difference is that Diet Coke is sweetened exclusively with aspartame, whereas Coke Zero also contains a sweetener called acesulfame potassium or Ace-K, Sharp continued. While the wellness community will call both of these sweeteners complete poison, the reality is, theyre both FDA-approved and have been deemed safe in moderation.

Aspartame, sold under the brand names Nutrasweet, Equal, and Sugar Twin, is about 200 times sweeter than sugar. Last year, the World Health Organizations cancer research arm classified aspartame as possibly carcinogenic to humans, calling for further research on potential health risks.

But the Food and Drug Administration said it disagrees with that label, noting that it does not mean that aspartame is actually linked to cancer.

The FDA says the acceptable daily intake for aspartame is up to 50 milligrams per kilogram of body weight each day.

Ace-K, also known as Sunett and Sweet One, is also about 200 times sweeter than table sugar.

The FDA regulates Ace-K as a food additive, emphasizing that it has reviewed more than 90 studies of possible toxic effects of the substance.

A 2022 French study linked aspartame to an increased risk of stroke and Ace-K to a higher risk of coronary artery disease.

Said Sharp: Im generally not concerned about either of these sweeteners, though I prefer not to take the risk specifically in pregnancy with Ace-K because it has been shown to cross the placenta.

Another major difference between Diet Coke and Coke Zero, Sharp points out, is caffeine content.

A 12-ounce can of Diet Coke has about 46 milligrams, while Coke Zero has 34 milligrams.

In drawing her conclusion, Sharp said discipline is key.

Honestly, diet sodas are not health foods. They should be treated no differently than regular, full-sugar soda, she reasoned. They dont really add anything to the diet except for maybe some pleasure and a little energy kick. Diet, zero, regular, whatever, if youre gonna drink soda, choose the one you like the most and enjoy in moderation.

For her part, Nashville-based registered dietitianJenny Beth Kroplin cautioned to Parade last month that artificial sweeteners may cause the body to crave sweets.

Aspartame and acesulfame potassium dont raise blood glucose levels, Kroplin explained. However, the sweetness of artificial sweeteners may trigger the cephalic phase in the release of insulin and cause an increase in insulin levels in the body over time.

Commenters on Sharps 95-second video, which drew more than 18,000 views in mere hours, shared their Coke preferences.

Coke zero tastes better. Diet coke has a weird aftertaste, one TikToker argued.

Diet Coke is just superior especially with a lime, another insisted.

I dont care for the taste for either one. Though cherry coke 0 wasnt terrible, a third admitted.

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Diet Coke or Coke Zero? Dietitian reveals which one is healthier - Yahoo Life

The relationship between chewing gum both the sugary and the non-sugary kind and whether chewing gum might prevent conditions like gum disease, bone loss around teeth, and caries, was studied in research published in the Journal of the American Nutrition Association in early 2024.

The researchers used data from people who were enrolled in a large population-based study between 2013 and 2019. In addition to reporting on their oral health, participants were also asked questions about their diet, weight and waist circumference the size of their waistline.

Analysis of the data showed no relationship between chewing gum and oral health.

However, out of the of 15,178 participants in the study, 2.4% reported to chew gum on a regular basis. Gum chewers appeared to have a healthier diet, including a lower intake of added sugars compared to those who dont chew gum.

So, should we all be rushing out to buy gum to chew ourselves to better health?

The answer is no and heres the reason why.

The study doesnt actually say that chewing gum leads to better dietary choices. All the data tells us is that some of the participants who chew gum also happen to consume fewer refined sugars and have a healthier diet. The research does not find any causality between chewing gum and improved health.

There could be a number of reasons why the researchers found this relationship. For example, it might be that people who try and have a healthy diet might also be keen to keep their teeth healthy and follow the widespread advice that chewing sugar free gum is good for teeth. Or, it might simply be that they like to have fresh breath. Your guess is as good as mine.

In the study, however, gum chewers did not eat less, were no less likely to be overweight or did not have a slimmer waistline. So, no relationship was found between the amount of food consumed, weight and whether or not people chewed gum.

The overconsumption of sugar-sweetened soft drinks, foods and processed foods is, unfortunately, very common. Increased consumption of sugar has led to a sharp rise in the number of people who are overweight or obese and those who have type 2 diabetes.

In addition to the health risks associated with these conditions and the cost of treating them they can have a significant impact on quality of life.

The standard medical advice for obesity is to get plenty of exercise and maintain a healthy diet especially one low in saturated fats, refined carbohydrates and sugar.

Read more: Tackling social isolation could be more effective than healthy eating for obesity

This eat less, move more approach to obesity treatment has been criticised for being simplistic, overlooking the social and biological factors that can contribute to weight problems. Even so, even this most basic advice to eat a healthy diet and increase exercise proves difficult for many.

As anyone whos attempted to kick a habit or to stick to a new years resolution past January will know, changes to our lifestyle, including diet, are often tough to implement and even trickier to maintain. Seemingly easy, accessible options for weight control like chewing gum, or other social media fads like drinking apple cider vinegar or olive oil, are always welcome and newsworthy, then.

In order to claim that chewing gum affects the way we eat healthier food choices and consumption of less sugary foods would require a trial where a group of participants are instructed to chew gum and have their food choices and intake compared to another non-gum chewing group.

These studies have actually been conducted, but the reason chewing gum hasnt been included in any health and nutritional advice is that the results of these studies did not provide strong evidence that chewing gum affects what and how much we eat.

So, I am afraid, chewing gum wont help you make the right choices when it comes to food. Its back to us making the difficult decisions, and governments and the food industry promoting healthy food choices; and making sure that healthy food is affordable to us all.

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Chewing gum has been linked to better diets but it's no way to improve your health - The Conversation

BABS OLUSANMOKUNS DIET can morph into whatever his tastebuds desire because he puts the work in. The

Part of the training that allows him to maintain food flexibility is high-intensity, sweaty jiu-jitsu workouts. The trick to getting through the type of jiu-jitsu workouts Olusanmokun does is genuinely loving it to the point where the feeling of not working out is worse than actually going through it. If his work schedule precludes him from tossing people around to get his cardio, he makes sure hes hitting the dumbbells for bodyweight exercises. That doesnt always mean hes rewarding himself with a hearty meal.

When Im working, it could really just be boiled eggs. Monk-likeEggs, no salt, lots of fruits.

You dont get the type of body to convincingly be a fierce Fremen warrior of Sietch Tabr by only eating like a monk. His typical diet includes a more all-inclusive affair. He starts with a high-fiber, high-protein breakfast of eggs, oatmeal, blueberries, bananas, apples, and orange juice. Lunch is also packed with protein and foods like steak, fish, or chicken. After two big meals, he scales it back for dinner with a lighter menu. He's also a lover of desserts like apple pie and vanilla ice cream. But, he has to watch his intake; otherwise, this cheat meal is a regular occurrence.

For someone who admits to us, "If I could get away with eating, I would," Olusanmokun has some strong food stances. He's unequivocally not a fan of burgers. If he had to choose between burritos and tacos, it would always be the former because of how small the latter is. A good piece of bread is a great way to his heart. You have to have strong opinions about food if you're going to be able to have dinner with the character of his he said he would dine with if he could. "Jamis from Dune has some stuff to say. He'll probably slap you on the head if you use your silverware improperly."

Some like their meals with a side of arguments. When you're as disciplined as Olusanmokun, you can eat whatever you want, however you want.

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Babs Olusanmokun Reveals His 'Dune'-Ready Diet - Men's Health

Businesses in the plant-based food industry may soon have a new target market: men looking to improve their sexual health.

Recent research, carried out by Dr. Stacy Loeb, a urologist at New York University in the Manhattan Veteran Affairs and board-certified in lifestyle medicine, has shown that men who consume more plant-based and less animal-based foods have better scores for erectile function, even patients with prostate cancer.

The findings suggest that transitioning to a plant-based diet could potentially improve sexual function in men. Dr. Loeb emphasizes that even small dietary changes can make a difference, from incorporating Meatless Monday to switching some animal products for plant-based alternatives.

But more importantly, men who follow more plant-based diets increase their overall sexual health and have a lower risk for fatal prostate cancer, said Loeb in a recent interview.

The must-watch (for men) 2018 Netflix documentary The Game Changers challenges misconceptions about the need for meat in a sports diet and explores the benefits of a plant-based diet for athletes.

To prove the authors point, Dr Aaron Spitz, lead delegate of the American Urological Association, conducted an erection study on three college athletes. They were monitored overnight wearing two rings one around the base of the penis and the other around the tip to measure the strength, duration, and frequency of their erections throughout two nights.

On the first night, the men were served a burrito filled with either beef, chicken, or pork before being measured. The second night, they were given a plant-based burrito made with vegan meat. After only one plant-based meal, the participants experienced significant improvements in erection strength, the average penile hardness increased by 10.26%, and the average duration of an erection was increased by an impressive 364%.

In the documentary, Arnold Schwarzenegger discusses his transition to a vegetarian diet and its positive effects on his health. Former UFC fighter and elite instructor James Wilks (who launched a plant-based protein powder after the documentary) and the Formula One driver Lewis Hamilton also discuss the impact of meat consumption on physical health and performance and share their health experiencesafter switching to a plant-based diet.

Wilks explained to Ladbible, In the film, the lead delegate of urology at the American Urological Association, Dr Aaron Spitz, talks about virility and added energy [] And we know that meat has been implicated in not only causing erectile dysfunction, but also sperm quality, sperm mobility, energy and this type of thing. So we know in the long term it could be having the opposite effect of what people actually think.

He added: I thought that way myself to be honest, until I started reading into the research. A couple of things I used to believe, I used to think you needed to eat meat and other animal products for protein, and we know thats not true all protein originates in plants and animals are just the middleman. And the second thing is, I thought somehow milk and dairy and that sort of thing would give you more testosterone, and thats not true as well completely plant-based eaters and people who eat meat have equivalent testosterone levels.

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Is a Plant-Based Diet the Secret to Improved Erectile Function? - vegconomist - the vegan business magazine

The American diet is dangerous, Dr. Joel Fuhrman said to a crowd of 900 on Thursday, April 11 in the Utah Valley University Sorenson Center.

Fuhrman is a seven time New York Times bestseller, a lover of the Utah ski slopes and a graduate from the University of Pennsylvania School of Medicine.

At the event put on by local restaurant chain Aubergine Kitchen, Fuhrman presented research and international studies all warning against the dangers of consuming the typical American diet.

According to Fuhrman, the typical American diet consists of mostly processed foods which decrease the quality of life and lifespan of the average American.

The leading cause of death in the United States is heart disease, according to the CDC. Fuhrman said Americans are eating themselves toward heart disease, as well as cancer and dementia.

More greens, more beans, more nuts and seeds, Fuhrman said is the best way to prevent heart disease, cancer and dementia. They crowd out the unhealthy foods you crave and fill you up.

Fuhrman said the best way to live healthier and longer is to eat foods full of nutrients, foods that come right from the earth. Yet hes found that only around 14% of the average Americans diet contains unrefined, unprocessed plant-based food.

My goal is to help you all become nutritarians, Fuhrman said. Which means youre eating to live longer to protect your health, which then increases your creativity, mental function and physical health.

A nutritarian is someone who follows a nutrient-rich, plant-based diet.Fuhrman gave four key pieces of advice, applicable to college students and those looking to improve their health.

Marianne Chambers is a sophomore at BYU who attended the event. While she said she is by no means a nutritionist or nutritarian, she is trying to be more health conscious.

I have to be realistic with myself, like with college culture especially. Im not going to choose to not eat a cookie at a party, Chambers said.

However, Chambers said she is going set small goals for herself, such as eating leafy greens at every meal and adding more beans into her diet.

I couldnt be a nutritarian tomorrow, but the key is small steps and consistency, Chambers said.

Elcio Zanatta, CEO of Aubergine Kitchen, said he hoped bringing Fuhrman to Utah for this event would inspire people like Chambers.

Zanatta first became acquainted with Fuhrman through one of Fuhrmans books, The End of Heart Disease. Several years later, they both connected through their shared goals of bringing plant-based healthy food to as many people as possible.

Our purpose since the very beginning is to help people make changes in their lives for the better with real food, Zanatta said.

Aubergine Kitchen started in 2014; now, they are celebrating their 10 year anniversary with 10 locations in Utah, and their first out of state restaurant opening in Mesa, Arizona in September.

Food is everything that gives you power, energy, Zanatta said.

That is so vital for college students, those pursuing academics and anyone to understand, Zanatta said. He is a first generation American and his children are BYU graduates.

To ensure he serves healthy food to his family and community, Zanatta said he always asks himself, Would I let my grandchildren eat here?

The event was the first of its kind put on by Aubergine Kitchen. According to Zanatta, it wont be the last.

BYU sophomore Hailey Allphin found out about the event because she and her mom are big Aubergine Kitchen fans. Alphin said she was excited to learn more about how she can be more intentional about the food she puts in her body.

We have so much power to fuel our bodies through food and nutrition. It affects not only our physical health but our mental health. The two are so interconnected, Allphin said. I dont think we always realize the power that we have.

Allphin said she wants to become more in tune with her body and listen to what it needs.

With college life its so easy to be on the go and prioritize convenience over nutritional value. But sometimes we do a disservice to ourselves because that hinders our academic performance, Allphin said.

BYU students can learn more about nutrition and receive free nutrition consultations through the Womens Services and Resources Center. Consultations are free for everyone.

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'The American diet is dangerous': What to eat instead, according to Joel Fuhrman - The Daily Universe - Universe.byu.edu

Your favorite seafood may contain hazardous chemicals.

A new study out of Dartmouth College determined that while seafood consumption has proven health benefits, it can also be a source of exposure to contaminants that are potentially dangerous to our health.

The research, published as "Patterns of Seafood Consumption Among New Hampshire Residents Suggest Potential Exposure to Per and Polyfluoroalkyl Substances" in the journal Exposure and Health, surveyed 1,829 New Hampshire residents on their seafood intake to analyze the impact on their health. In the most commonly consumed varieties salmon, haddock, shrimp and canned tuna researchers found 26 different forms of PFAS contaminating the fish and shellfish. Shellfish, including shrimp and lobster, had higher concentrations of PFAS than fish.

PFAS, short for per- and polyfluoroalkyl substances, are also called forever chemicals, because they can live in the environment, including in our bodies, for thousands of years. Because they do not break down, PFAS consumed in food or beverage can be harmful to human and animal health.

The Agency for Toxic Substances and Disease Registry (ATSDR) has found that PFAS can negatively affect cholesterol, liver enzymes, the immune system, and vaccine response. It can also increase the risk of cancer and pose other risks to pregnant people and infants. Limiting exposure to PFAS in drinking water and avoiding consumer products known to be contaminated with PFAS can help curb the risks.

In the study, researchers found that New Hampshire residents ate more seafood than the average American. Those who consume a large quantity of seafood could be at risk of higher than recommended PFAS exposure, which is considered a hazard. The good news for pescatarians and fish lovers? The study doesnt suggest quitting aquatic foods altogether, but rather understanding the risks and benefits of enjoying seafood in order to make more informed dietary decisions.

Seafood is an important source of nutrition, cultural heritage, and dietary preference for many people across the US and globally, and appropriately assessing PFAS exposure risk from seafood consumption is critical for developing public health messaging that appropriately weighs benefits and risks of consumption, concludes the study.

Peeradon Warithkorasuth / Getty Images

"Understanding this risk-benefit trade-off for seafood consumption is important for people making decisions about diet, especially for vulnerable populations such as pregnant people and children," said Megan Romano, a professor of epidemiology at Dartmouth and a corresponding author of the study.

This is just another reason why eating like salmon, instead of eating actual salmon, may be considered healthier. Tiny fish live shorter lives, meaning the little guys, who often feast on plants and algae, are less exposed to aquatic toxins, as PFAS are shown to accumulate higher up on the food chain.

A bit of good news for our water supply: $1 billion is going towards addressing PFAS in Americas drinking water. On April 10, the Biden-Harris Administration issued the first-ever national drinking water standard.

Better late than never? The new rule and funding aims to make drinking water safer for 100 million Americans (the country has a population of over 333 million) by establishing legally enforceable levels for several PFAS known in drinking water, as determined by the EPA.

Drinking water contaminated with PFAS has plagued communities across this country for too long, EPA administrator Michael S. Regan said in a news release. That is why President Biden has made tackling PFAS a top priority, investing historic resources to address these harmful chemicals and protect communities nationwide.

Water systems are global, and even with this seven-figure investment to ensure less than a third of Americans have ostensibly safer drinking water, much work and progress is still needed to improve the worlds waterways.

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A High Seafood Diet Could Increase Your Exposure to 'Forever Chemicals' - Food & Wine

People who eat lots of seafood may have a higher exposure to toxic chemicals known as perfluoroalkyl and polyfluoroalkyl substances (PFAS), which have been linked to health problems like cancer and birth defects, a new study suggests.

PFAS are man-made chemicals that are found in a wide variety of consumer and industrial products, including food wrappers, clothing, nonstick cookware, and fire-fighting foam. PFAS are called forever chemicals because they never fully break down in the environment.

Theyre also abundant in our communities and our bodies. The Agency for Toxic Substances and Disease Registryestimates that more than 98 percent of Americans have some level of PFAS in their blood. Most people are exposed through contaminated drinking water.

For the new study, scientists tested PFAS levels in fresh samples of some of the most commonly consumed types of marine fish and shellfish in New England: cod, haddock, lobster, salmon, shrimp, and tuna.

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Shrimp had the second-highest PFAS levels, with average concentrations as high as 1.74 nanograms per gram of flesh, the study found. In other fish and seafood, PFAS levels are typically less than one nanogram per gram, according to the study.

Our recommendation isnt to not eat seafood seafood is a great source of lean protein and omega fatty acids, said the senior study author,Megan Romano, PhD, an associate professor of epidemiology at the Dartmouth Geisel School of Medicine in Lebanon, New Hampshire, in a statement.

But it also is a potentially underestimated source of PFAS exposure in humans, Dr. Romano said. Understanding this risk-benefit trade-off for seafood consumption is important for people making decisions about diet, especially for vulnerable populations such as pregnant people and children.

While the study didnt examine exactly why such high levels of PFAS were found in seafood, its likely that industrial contamination of the waterways over time led to elevated levels of these chemicals, says Sheela Sathyanarayana MD, MPH, a pediatrics professor and adjunct professor of environmental and occupational health sciences at the University of Washington in Seattle.

The fish, especially bottom feeders, ingest the chemicals and then have detectable concentrations, says Dr. Sathyanarayana, who wasnt involved in the new study. Lobster and shrimp are both bottom feeders.

People get exposed by eating these fish and shellfish that have elevated PFAS levels. Risks for people from exposure to high levels of PFAS can include elevated cholesterol, impaired liver function, an increased risk of certain cancers, reproductive problems, and birth defects, Sathyanarayana says.

Because theres no way to remove PFAS from the body, the best way to reduce these risks is to limit exposure, says Luz Claudio, PhD, a professor of environmental medicine and public health at the Icahn Mount Sinai School of Medicine in New York City who wasnt involved in the new study.

I am reluctant to tell people to eat less seafood, because [seafood] can be more beneficial than other sources of protein, Dr. Claudio says.

But people concerned about their exposure including pregnant women who may have higher risk can use the study findings to guide which types of seafood they choose to consume, Claudio suggests.

Concentrations of PFAS were highest in shrimp and lobster, Claudio says. So, people concerned about their exposure to PFAS may want to eat less of these types of seafood.

Read more here:
Shrimp and Lobster Found to Have High Levels of PFAS - Everyday Health

In a recent news feature published in the journal Nature Medicine, the author Priya Venkatesan writes about how dietary interventions can effectively treat or delay some diseases.

In a world where chronic non-communicable diseases increasingly dominate public health concerns, the concept of "food as medicine" is undergoing a renaissance. Emerging scientific research now suggests that targeted dietary interventions not only offer potential therapeutic benefits but may also play a crucial role in disease prevention. This feature explores how contemporary clinical trials substantiate ancient wisdom about diet and health and considers the implications for future medical practices and public health policies.

Food is medicine: clinical trials show the health benefits of dietary interventions. Image Credit:Marilyn Barbone/ Shutterstock

For centuries, the idea that dietary choices affect health has been both intuitively understood and observed anecdotally. However, this concept has only been rigorously tested in clinical settings in recent decades. Traditional diets, characterized by high consumption of fruits, vegetables, whole grains, and lean proteins, have long been associated with reduced risks of chronic diseases. Conversely, the modern dietary regime, which often includes high intakes of processed foods, sugars, and saturated fats, is known to significantly increase the risk of conditions such as obesity, coronary heart disease, type 2 diabetes, cancer, osteoporosis, and cognitive disorders.

The shift towards validating the medicinal properties of food has gained momentum through various significant studies. According to Jordi Salas-Salvad, professor of nutrition and bromatology at the Rovira i Virgili University in Reus, Spain, one of the foundational pillars of managing chronic diseases effectively is ensuring equitable access to nutritious foods. He states, "Equitable access to healthy foods is one aspect of disease management that I believe is needed."

The PREDIMED trial, a pivotal study in the field, highlighted how a Mediterranean diet supplemented with extra-virgin olive oil or nuts substantially lowers the risk of major cardiovascular events. This trial not only confirmed the cardiovascular benefits of such diets but also suggested potential mechanisms, such as the reduction of inflammatory markers and improvement in lipid profiles.

In the realm of diabetes management, the DiRECT trial conducted in the United Kingdom (UK) provided compelling evidence that a low-calorie, total diet replacement can lead to significant remission in type 2 diabetes patients. This study challenged the traditional view that type 2 diabetes is an irreversible, lifelong condition, instead suggesting that substantial weight loss can lead to long-term remission. Naveed Sattar, a leading researcher in the trial, emphasized, "Type 2 diabetes has the most evidence for being modified by dietary interventions since weight loss can rapidly improve glucose levels."

These studies underscore a broader potential shift in healthcare practice- from a primarily pharmaceutical approach to one that also incorporates significant dietary intervention as a standard part of medical treatment. Dariush Mozaffarian, director of the Food is Medicine Institute at Tufts University, stresses the underutilization of diet in medical settings, "There are numerous diseases for which dietary changes should be prescribed as first-line treatment, according to broadly accepted clinical guidelines. However, meaningful dietary intervention very rarely happens in practice."

Despite the promising results, the integration of food-based interventions in medical practice faces numerous obstacles. Standardizing dietary interventions that can be tailored to individual needs while being broadly applicable across different populations remains a significant challenge. Additionally, there is a need for further research to establish stronger causal links between specific dietary patterns and their effects on various diseases.

The concept of "food as medicine" also raises important social and economic questions. Ensuring that all segments of the population have access to the necessary dietary options requires addressing systemic issues such as food security, economic inequality, and educational disparities. The cost-effectiveness of dietary interventions, compared to more expensive pharmaceutical treatments, suggests that there could be substantial public health benefits and reductions in healthcare costs if such strategies were implemented at scale.

As the body of evidence grows, so does the interest in integrating dietary strategies into standard medical practice and public health policies. Future directions will likely include more personalized dietary recommendations based on genetic profiles, lifestyle factors, and specific health conditions. Moreover, the increasing use of technology and data science offers new ways to track and optimize the impact of diet on health, potentially leading to more dynamic and responsive healthcare solutions.

Exploring food as medicine expands our understanding of how diet influences health and disease. With each clinical trial and new evidence, the medical community is moving closer to a paradigm where diet is not just a footnote in medical treatment but a central component of preventing and managing disease. As research continues to uncover new insights, it becomes increasingly clear that the path to a healthier future is inextricably linked to our foods.

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Renaissance of "food as medicine" in modern clinical trials - News-Medical.Net

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A High Seafood Diet May Expose You To Large Amounts Of 'Forever Chemicals' - Plant Based News

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